We’re making our way through a huge stash of meat we got on freezer sale at Fields of Athenry. Because of the discount and bulk buying, I was liberated into buying cuts I’m not normally drawn to. This week we had the pleasure of discovering London broil! After years of thinking London Broil was a dry and boring meat, Matt proved me wrong with this recipe.
When I got home from work early, while the boys were running errands, I peeled and chopped sweet potatoes and carrots to go along with Matt’s marinading beef.
We served it with our homemade applesauce, as well.
- Early in the morning I got out a plastic bag and added the following ingredients:
- 1 minced clove of garlic
- 1 T olive oil
- 3 T Tamari (wheat-free soy sauce; check your labels as almost all soy sauces contain wheat)
- 1 T ketchup (I used TJ's organic which contains no high fructose corn syrup)
- 1 T Worcestershire sauce
- 1 t salt
- 1/2 t pepper
- 1 T herbes de provence
- Roasted Veggies:
- 3T Coconut Oil
- 3/4 t Cinnamon
- 1/4 t Salt
- 4 Carrots
- 2 Sweet Potatoes
- 1/8c honey
- I then sealed the bag and shook it hard. Then I gave it to Finn and he shook it hard. Then I put the meat in, sealed it while squeezing out the air. I placed it in the fridge for eight hours, flipping halfway through.
- Preheated your grill pan on medium-high. Cooked it about 8 minutes on each side, to medium-rare, 135 degrees.
- Melt the coconut oil in a saute pan on medium heat, add peeled and cut veggies. Once slightly softened, add cinnamon and salt. Once light brown and warmed through, add honey. Stir in until coated and melted on each piece, remove from heat.